ragi ladoo recipe, how to make ragi ladoo | nachni ladoo recipe

ragi or nachni or finger millet is a healthy grain and should be included in the food that we make. being very rich in calcium it is excellent for kids and women. i have got a lot of requests to add ragi recipes. so will add them one by one. usually i just add some ragi flour in the everyday roti dough i make and thats how we include ragi in our diet. i also make ragi kheer, ragi halwa, ragi dosa (both instant dosa and fermented dosa), ragi rotis and ragi idli at times. on occasions i make ragi pooris too.

for now sharing this quick recipe of ragi ladoo. one of the most important things you need to remember while making these ladoos is to roast the ragi very well. if there is even a slight rawness, then this will cause stomach aches.

these ragi ladoos stay good for a week at room temperature in a cool climate. in a hot or humid climate, refrigerate them.

keep the pan on a low flame or sim and begin to roast the ragi flour. you have to stir often while roasting the flour so that there is even roasting.

roast till the color changes and you get a nice aroma from the ragi flour. about 6 to 8 minutes on a low flame.

timing will vary with the material, size and thickness of the pan. i used a steel kadai which does not have a thick bottomed base, thus it took me just 6 minutes to roast the ragi flour.

making ragi ladoo mixture:

then add 1/3 cup ghee in the flour. the ghee will melt.

begin to mix the ghee with the flour.

keep on stirring and roasting this mixture for 5 to 7 minutes more. again here timing will vary with the material, size and thickness of the pan.

do check the taste of the ragi flour and you will get a crunchy taste. there should be no rawness in the taste. it took me 5 minutes to get the roasting done at this step, due to the steel kadai i used.

then switch off the flame. place the pan down.

add 1/2 teaspoon cardamom powder and add 3/4 cup jaggery powder. you can also grate a block of jaggery and then add. you can use powdered sugar instead of jaggery, but add sugar as per taste.

begin to mix very well.

break the tiny lumps of jaggery if any with the spoon or spatula.

making ragi ladoo:

let this ragi ladoo mixture become warm, then mix everything again very well with your hands and break small lumps if any with your hands.

take a portion of the mixture and shape into ladoos.

if you are unable to form ragi ladoos, then add a few tablespoons of ghee, which is at room temperature. mix again very well and begin to shape the ragi ladoos.

make ladoos this way with all of the mixture.

store ragi ladoo in an airtight jar or container. serve them as a sweet snack.

how to make nachni ladoo or ragi ladoo recipe:

1. take 1.5 cups ragi flour (nachni or finger millet flour) in a kadai or a thick bottomed broad pan.

2. keep the pan on a low flame or sim and begin to roast the ragi flour. you have to stir often while roasting the flour so that there is even roasting.

3. roast till the color changes and you get a nice aroma from the ragi flour. about 6 to 8 minutes on a low flame. timing will vary with the material, size and thickness of the pan. i used a steel kadai which does not have a thick bottomed base, thus it took me just 6 minutes to roast the ragi flour.

4. then add ⅓ cup ghee in the flour.

5. the ghee will melt.

6. begin to mix the ghee with the flour.

7. keep on stirring and roasting this mixture for 5 to 7 minutes more. again here timing will vary with the material, size and thickness of the pan.

8. do check the taste of the ragi flour and you will get a crunchy taste. there should be no rawness in the taste. it took me 5 minutes to get the roasting done at this step, due to the steel kadai i used.

9. then switch off the flame & place the pan down. add ½ teaspoon cardamom powder.

10. next add ¾ cup jaggery powder. you can also grate a block of jaggery and then add. you can use powdered sugar instead of jaggery, but add sugar as per taste.

11. begin to mix very well.

12. break the tiny lumps of jaggery if any with the spoon or spatula.

13. let this ragi ladoo mixture become warm, then mix everything again very well with your hands and break small lumps if any with your hands.

14. take a portion of the mixture and shape into ladoos. if you are unable to form ragi ladoos, then add a few tablespoons of ghee which is at room temperature. mix again very well and begin to shape the ladoos.

15. make all ragi ladoos this way with the mixture.

16. store ragi ladoo in an airtight jar or container. serve them as a sweet snack.

Traied making these ladoos sometime last week…they have come out tasty…added 1/2 cup of raosted dry coconut to it….However the laddoos are a little dry…also there is a slight powdery taste to it…does it mean that the flour wasn’t roasted well….

jagruti, if any more ingredient is added, then some more ghee will also be required. thus the dryness is there. so could be 1/4 cup of ghee could have been added. the powdery taste is because the ragi flour has not roasted well enough.

Gud Aftrnun…. Before I could start with Shaping the laduus, I sprinkled a pinch of salt all over and mixed it well. That awakened all the flavours present in it. Thanks for sharing a yummy n healthy sweet snack. M looking forward for Methi ka Laduu recipe and sugar free sweets snacks.

welcome ram. i have used organic jaggery which does not have impurities. make a thick jaggery solution and then filter it. just add enough water to make the jaggery moist (about 3 to 4 tablespoons). too much water and the ladoos won’t hold shape. it will become like a halwa/kesari consistency.